Some pan fried squash on the side.

I love making naan in my pizza oven. Especially since I don’t make nearly as much pizza now that I don’t eat cheese!

We use extra firm tofu instead of paneer, and it’s texture is actually pretty perfect for it.

    • Nimrod@lemm.eeOP
      3·
      5 months ago

      311g flour (I split it 50:50, King Arthur bread flour and whole wheat.)

      4g instant yeast

      13g sugar

      7g salt

      270g soy milk (you can use any combination of plant milk and plant yogurt. I always have soy milk on hand, so that’s what I’ve gravitated towards)

      Mix everything together (I use a stand mixer)

      Let rest at room temp till doubled (2-4 hours depending on the temp of your room)

      Dump it out on a floured surface, cut into chunks* (the above amounts I usually end up with 12 pieces)

      Press the chunks flat, and cover.

      Let those chunks rise for another 2-4 hours.

      Preheat your pizza oven to max temp (900f)

      Flour the chunks, and flatten them THIN!

      Put 1-2 chunks on pizza peel, toss into oven for 30-60 seconds, flipping after they puff up.

      *normally I split the big dough ball into 3 pieces. Refrigerate 2 of them, and only make one into chunks. That way I can have fresh baked naan for 3 days while we eat all the curry.

    • Nimrod@lemm.eeOP
      2·
      5 months ago

      Makes sense! It’s a perfect substitute. We use tofu in our “butter chicken” as well.

      I just love tofu.

  • grrgyle@slrpnk.net
    2·
    5 months ago

    I still remember where I was when I found out that paneer wasn’t tofu - vegetarian dinner date 🫥

    • Nimrod@lemm.eeOP
      3·
      5 months ago

      Yeah, I was shocked as well. It barely tastes like cheese anyway. Why not ditch the ghee and paneer and go full plant power?

      • grrgyle@slrpnk.net
        3·
        5 months ago

        Plant POWARRRRR

        But yes I agree. It’s like so close already, and not even remotely a part of the dominant flavours